Process for anti oxidation against lipid

ABSTRACT

PROCESS FOR ANTI-OXIDATION AGAINST LIPID CHARACTERIZED IN PERMITTING CO-EXISTENCE OF TOCOPHEROL AND UNSAPONIFIABLE MATTER OF RICE OIL AGAINST SAID LIPID.

Aug. 14, 1973 SADANQBU MARUYAMA ET AL 3,752,832

PROCESS FOR ANTI-OXIDATION AGAINST LIPID Filed Sept. 5. 1971 I 5 Sheets-Sheet l INVENTORE SADANOBU MARUYAMA TSUNEO WAKAYAHA ATTORNEYS Storing Days Aug. 14, 1973 PROCESS FOR ANTI-OXIDATION AGAINST LIPID Filed Sept. 5, 1971 5 Sheets-Sheet 2 A 100 X a? 0) V O CL Storing Days 30 INVENTORS SADANOBU NARUYAMA TSUNEO WAKAYA A BY 5 1027 M/W/r %m% ATTORNEYS SADANOBU MARUYAMA ET AL g- 1973 SADANOBU MARUYAMA E AL 3,752,832

PROCESS FOR ANTI-OXIDATION AGAINST LIPID Filed Sept. 5, 1971 5 Sheets-Sheet 5 FEGB POV( /kg) Storing Days INVENTOI6 SADANO BU MARUYANA 73UNEO WARN/AMP:

BY Eng ATTORNEYS Aug. 14, 1973 SADANOBU MARUYAMA ET AL 3,752,832

' PROCESS-FOR ANTI-OXIDATION AGAINST LIPID POV( /kg) Storing Days INVENTORS SADA NOBU MARUYAMA TSUNEO WAKAYAMH BY FEW/)7 ATTORNEYS Aug. 14,1913

Filed Sept 5, 1971 POV( Ikg) SADANOBU MARUYAMA ET AL 3,752,832

PROCESS FOR ANTI-OXIDATION AGAINST LIPID 5 Sheets-Sheet 5 FIGS Storing Days INVENTORS SADANOBU MARUYAMA TSUN EO WAKAYAMA BY Yam afim ATTORNEYS United States Patent 3,752,832 PROCESS FOR ANTI-OXIDATION AGAINST LIPID Sadanobu Maruyama and Tsueno Wakayama, Tokyo, Japan, assignors to Kongo Yakuhin Kabushiki Kaisha,

Toyama-ken, Japan Filed Sept. 3, 1971, Ser. No. 177,758 Claims priority, application Japan, Sept. 8, 1970, 45/78,633; Dec. 11, 1970, 45/109,726

. Int. Cl. C11b5/00 Us. (:1. 260-3985 I 5 Claims ABSTRACT OF THE DISCLOSURE Process for anti-oxidation against lipid characterized in permitting co-existence of tocopherol and unsaponifiable matter of rice oil against said lipid.

ter of rice oil or tocopherol, unsaponifiable matter of'ricebran and synergist.

of 0.01- is advantageous. The ratio between the unsaponifiable matter of rice oil and the tocopherol is preferable in the range of 1 to l0-0.1.

As synergists may be used citric acid, ascorbic acid and their salts or esters, isoascorbic acid, phosphoric acid, condensed phosphate, cephalin and tartaric acid. Among them citric acid is most eifective for vegetable lipid (such as cooking oilor margarine) whereby it is formed-in a stable chelate compound with calcium, iron and nickel causing these trace metal to become inactive. Ascorbic acid and salt thereof, ester (VC palmitate and V0 stearate) and physiologically inactive iso-ascorbic acid (erythorbic acid,

\ 2-ascorbic acid) are effective as the foregoing and are particularly excellent synergists in phenolic anti-oxidants. Vitamin C is good for lactic liquid, powdery cereals and fatty fishes. Besides the foregoing as goodsynergist, phosphoric acid and condensed phosphate are good for maintaining the hue and color of edibles. Moreover, the effects Coloringmatter, for the purposes of the present invenoccurring substance which eliminates the drawbacks pf Y,

the 'knownantioxidants referred to. However, this has proved diflicult in the light of the efficiency for anti-oxidation of BHA and BHT as well as the economical considerations involved.

The present invention overcomes successfully the foregoing problem. After serious research on antioxidants made from natural products or substances it has been ascertained that unsaponifiable matter of-- rice oii- (trademark Naocon) and tocopherol if used together with each 7 other have a remarkable effect in imparting lipids heat resisting propertyfin addition to anti-oxidation equal to BHA and BHT under the effect of synergism. Their use is also exceedingly ecopom ical, Furthermore the elfe'ct'ofv anti-oxidation for animal oil and fat such as lard'and the like as well asvegetableoil and fat is increased by additionally using asynergist. Unsaponifiable matter of rice oil described above according to the present invention includes not only crude products but also refined products and tocopherol comprises 'a, p, 'y and fi-tocopherols or mixtures thereof.

The quantities of unsaponifiable matter of rice oil and tocopherol may vary withinwide limits, but it is desirable for the'former to be added in the range of 0.012% calculated on the amount'oflipid while for the lattera range" of cephalin and tartaric acid of phosphatide containing N which are found in brain cells, nervous tissues and the yoke of an egg have been considered suitable. In recent years, a very good effect of salts of cytracon (methyl maleic acid and phitinic acid--salt of inomitol-hexaphosphoric-Ca-Mg) was found (to be described hereinafter).

7 According to the present invention, it has been..found that unsaponifiable matter of rice oil itself acts as antibacterial substance against certain kind of bacilli.

Furthermore, it is a notable merit of the present invention to make use of the property of the mixture of unsaponifiable matter of rice oil and tocopherol for prefading of the pigment of natural or compound edibles such as vitamin B chlorophyll and others. 1

Antioxidants made from unsaponifiable matter of rice oil, tocopherol and synergist according to the present invention exert high anti-oxidation power against lipid not only in heat treatment, but also in low temperature treatment (refrigeration) thereby. They have thus proved to be usefulas stabiliser for refrigerated edibles.

The present invention will now be described in detail with reference to the accompanying drawings by way of examples in a form of embodiments wherein:

FIG. 1 is a diagram showing the stability (40 C.) of lipid'of instant larmen (instant fried vermicelli) by adding Naocon, serving 'as an inhibitor against oxidation, to rice oil,

A section: Comparison, B section: Tocopherol, C section: Naocon, D section: BHA-BHT and E section: Naocon Srtocopherol.

FIG. 2isa diagram showing the stability of lipid of instant larmen by adding to lard Naocon serving as an inhibitor against oxidation,

A section: Comparison, B section: Naocon, C section: Tocopherol, D section: BHA-BHT, and E section: Naocon S'tocopherol.

FIG. 3 shows "stability in lipid of instant larmen by means of antioxidant addition, indicating age changing test of sample immediately after being fried.

"FIG. 4 shows stability in lipid of instant larmen by means of purifying deterioration inhibitor, indicating age changing test of fried sample after 5 hours in heated oil bath and FIG. 5 shows the same stability as mentioned above FIGS. 3 and 4, indicating age changing test of fried sample in reheated oil bath after heating for 5 hours and subsequently left to cool for 24 hours. In each drawing,

A means comparison, B represents tocopherol, Naocon and C indicates BHA-BHT, the numerals on the horizontal line denote preserving duration by day respectively.

EXAMPLE 1 Percent Unsaponifiable matter of rice oil Tocopherol Synergist 5 0.1 0.025 0.01 0.04 0.01 0.01 0.02 0.005 0.01 0.05

Category of test:

Peroxide value (POV) Functional test (lustre of colour, scent. conditlon) Content of unsaponifiable matter of rice o1l, tocopherol.

Test conditions:

Percent The test samples are two kinds of fried vermicelli. Both Unsaponifiare fried in oil after having been immersed in the 011 able matte! T ocoph m1 under a continuous heat-treatment of 5 hours. One of the samples was treated in the oil contalning the said antrgg oxidant, while the other was treated in 011 without anti- 0: 025 oxidant. After the frying, each sample is put to the peroxg ide value measurement test and the odor-color-taste test 0.005 four times respectively. The first tests are made immediately after the frying, whereafter the samples are kept at a constant temperature of C. The second, third and the fourth tests are made after 10 days, 20 days and 30 days after the first tests. Result of test:

Kind of oil-Rice oil Preserving period of duration 9/14 9/24 10/5 11/4 (Sept 14) (Sept. 24) (Oct. 5) (Nov. 4) Mark Ratio of sample and antioxidant 0 day 10 days Function 20 days Function 30 days Function 14: Cnmnm'i on 5.72 7 68- Good-.." 46.6 Smell alittle.

0.04% BHAzBHI (1:1) 5.42 5. 66 d0 17. 29.9 Do.- 0.2% N aocon; 0.05% tocopherol 4. 08 6. 59 do... 49. 4 Do. 0.1% Naocon; 0 025% tocophero 3. 92 5. 42 o..- 17.3 39. 2 Do. 0.05% Naocon, 0 025% toeopher 4. 66 4.48 o... 17. 3 40. 7 Do. 0.04% N aocon; 0.01% tocopherol.. 4. 42 8. 01 -....do.-..... 27. 1 o....... 53. 6 Do.

9/16 9/26 10/6 1 (Sept. 16) (Sept. 26) Oct. 6) (Oct. 16)

2-5. 0.02% Naocon; 0.025% tocopherolflzr 2.13 4. Good-- 14. 6 39.6 Do.

0.02% Naoeon; 0.005% toeopherol. 2. 18. 0 40. 2-9 0.1% Naocon; 0.025% tocophero]; 0.01% synergist 2.84 8.04 17.8 Good: 210.. 0.04% Naoeon; 0.01% tocopherol 0.01% synergist 2. 71 9. 34 22. 4 Do. 241....-- 0.02% N aocon; 0.005% tocopherol; 0.01% synergist- 2. 43 10. 1 24. 5 D0. 242.....- 0.05% tocopherol 3. 73 17. 5 42. 5 Smell a little: 2-12 02% Nam-0n 2. 41 21. 9 51. 0 D0.

NorE.Rice oil 0.87 mam/kg.

Kind of oil-Lard 9/17 9/28 10/7 10/17 (Sept 17) (Sept. 28) (Oct. 7) (Oct. 17) Mark 0 ay 10 days Function 20 days Function 30 day Function 16.5 631.0 Strong smelL- 934.0 Strong smell 1039.0 Strong smell. 17.8 23.7 Good; 24.5 Good- 31.5 Good. 12.8 17.8 ...do.. 18. 1 d0 22.1 Do. N 16.1 22.0 d0-- 24.1 -......-d0 34.1 Do.

15.6 24.9 o---..---- 30.9 do-- 56.7 a v 6. 16.8 39. 2- .-..--do .5 274.0 Strong smell... j 749.0 Strongsmell.

9/18 9/28 10/8 10/19 (Sept. 18) (Sept. 28) (Oct. 8) (Oct. 8)-

12.5 24.2 -.-.-do 31.5 Good 59.3 si gga 8. 16.8 348.0 Strong smeli-- 684.0 Strong smelL. 784.0 Strong smell 17.0 20.8 Good 21. 1 Good 26.4 Good. 18.2 29.4 d 34.4 Smell alittle 151.5 Smell alittle. 18. 2 57. 4 Smell a h 683. 0 Strong smell. 14.8 20.5 Good--. 22.3 Good. 12.4 26.4 -do. 94.4 Smellallttle.

51. 8 Smell a little-.

NorE.Lard' 1.28 meq./kg.

The result listed in the above is shown corresponding diagrams illustrated in FIGS. 1 and 2 respectively.

EXAMPLE 2 Test sample to be used:

Instant fried vermicelli, genuine lard (standard grade defined by J AS) Antioxidant to be applied:

Mixture of unsaponifiable matter of rice oil and towpherol, additive quantity of each of which is 0.2% and 0.05 Mixture of BHA and BHT at the rate of 400 p.p.m. 1 to l of additive quantity.

Category of test:

Peroxide value (POV) Functional test (lustre of colour, scent and condition) Content-of unsaponifiable matter of rice oil and tompherol.

Test conditions:

The two kinds of instant fried vermicelli which served assamples are separately placed in lard baths. One of the lard baths contains the said antioxidant while the other lard bath is devoid of antioxidant. After the immersion in the baths, the samples are fried well in the respective lard bath for 3 minutes at the temperature of 145 :3? C. The peroxide value measurement test and the odor-color-taste testare made immediately after the frying of the samples,

and .undernconstant temperature and humidity conditions. The samples are then inspected for POV and are appraised for function.

Test for variation oflapsed time is carried out under the following three different conditions with the constant temperature at 40 C., constant temperature (RH resulting in thefdata listed on the following table.

Referring to stability of lipidin instant larmen by adding anti-degrading agent composed of unsaponifiable matter of'rice oil and tocopherol.

lated with the test bacteriae and then brought into contact with the solution of the sample to be tested--unsaponifiable matter of rice bran oil-on the one hand, and with the contrastive samples of antibiotics-streptomycin, etc. The antibiotic efliciency of the test sample is compared with that of the contrastive samples on the basis of the arresting activity in respect of the development of the cul tured bacteriae in the several areas of the culture medium where the diffusion of the two ditferent kinds of samples of antibiotic substances is already in progress.

Nephelometer test:

Bouillon used in this test is preliminarily prepared with a consistency twice as thick as ordinary bouillon. The bouillon is then subjected to a high-pressure sterilization for 15 minutes at the temperature of 120 C. After cooling, the bouillon is added to the solution of the test sample and to the contrastive samples, respectively, in the same quantity as in the case of the culture medium in germfree conditions. A drop of water with floating bacteriae, as abovementioned, is then added. The antibiotic efficiency of the test sample is compared with that of the contrastive samples on the basis of the arresting activity in respect of the development of the bacteriae after a 24 hour culture period. The measurement of the development of the bacteriae is made with a photoelectric colorimeter.

The albuminous degeneration measurement in the culture medium was not applicable to the above tests since chloroform was a solvent for the samples to be tested, to wit, unsaponifiable matter of rice bran oil.

The present test mentioned in above process could not be carried out by way of the test through protein denaturation in the cultivation base due to existence of chloroform in the form of the solvent of unsaponifiable matter of rice oil.

The result of the test:

Circle of checking anti-bacterial substance through the process of diffusion:

Oil solution-Lard solution 0 hour 5 hours 24 hours Reserving Sample term of days POV Function POV Function POV Function Comparison 0 5-00 Good 8.11 Good- 10 2 G 7 10.9 do 31. 2 Not so good 52.0 No good. 14 89.1 No good 138.0 Do. 21 437.0 (10 505.0 Do.

Product according to the present invention 0 3 95 G d 4 7 r 7 13. 0 Do. 14 16. 3 Do. 21 25. 7 D0. (BHA) and (BHT)43.22323:.; 0 8,00 D 7 15.1 Do. 14 17.9 D0. 21 243 D0.

1 Unsaponifiable matter of rice oil and tocopherol.

REMAaKsw-Not'so good"'setforth in function column of the above table means inferiority of scent, no good means strong bad smell caused by rancidity.

I The result of .test for anti-bacterial functioncaused by residue .of unsaponifiable matter of rice oil (trademark name Naocon) is shown as follows:

Unsaponifiable matter of rice oil: 0.5%, 0.3%, 0.2%,

0.1%. V 7 Comparative anti-bacterial substance: Streptomycin, 100, 60, 40, 20 ,ugJml. Sodium benzoate, 0.5%, 0.3%, 0.2%, 0.1%.

Stock of bacteria to be tested:

Micrococcus pyogeneo var. aurecus PCI 1216 Eschesichia coli NIH] Bacillussubtilis PCI 219 Method of test: Diffusion:

A culture medium of agar-agar is preliminarily inocu- UNSAPONIFIABLE MATTER OF RICE OIL 7 8 SODIUM BENZOATE genous dispersion, about 2 g. of which is taken out to be transferred into a colorless schale having approx. 40 Percent mm. of an inner diameter and approx. 20 mm. in height, Germ stock to be used 1-0 0.5 0.3 0. and said schale is covered, then treated with isothermal Illicrococcus pz/ogcnes var. aureus PCI 1216 22. 5 18.0 16. 5 5 drylng at the temperatulp of 105 o C- in p system cham' gscl lrlrichiabzqzli 1 152 peg ber wherein every 20 minutes mixing is carried out, subseacz us m quently change of color tone is observed visually after 1 shows 110 f c in c hour, 3 hours and 5 hours respectively which changing stage is photographed in Technicolor and is measured with 10 colorimeter of Handers color list system.

Stability test for ray of light is carried out in such a manner that, when it is fine weather, schale without cover Nephelometry process: is placed on a sheet of a white paper at the roof of a build- It could not be carried out said process by way of the ing, mixing is taken place at every 10 minutes, and change test through protein denaturation in the cultivation base 5 of color tone is measured after 3 hours, 4.5 hours and due to existence of chloroform in the solvent of un- 10 hours respectively by shelf test. saponifiable matter of rice oil. Specimen solution is added and mixed with an aqueous In the result of the foregoing test, no anti-bacterial solution of 5 m1. of pH 3.0, 5.0, 7.0 and 9.0 respectively, property could be detected in the residue of unsaponifiable and then is added with hichrosuper cell of 10 g. in sufmatter of rice oil against Micrococcus pyogenes var. ficient agitation, subsequently is measured its homogeneous aureus PCI 1216 as well as Bacillus subtilis PCI 219 dispersion, after 2 hours change of color tone is visually while there is shown anti-bacterial property correspondobserved, said change is photographed in Technicolor and ing 18 g/m. of streptomycin and 1% of sodium benzoate is measured by colorimeter of Handers color list system. against Escherichia coli NIHJ. 1. Color tone caused by change of pH.

pH of- 3.0 5.0 7.0 9.0 Hue Coloring matter Stablizer L a b Hue L a b Hue L a b Hue L a b Hue -Carotin.... Cgnggan'son 78.5 8.1 8.0 1 78.1 9.6 6.8 1 76.0 9.5 6.6 1 82.0 8.4 7.5 1 130...... "lac"; 78.6 12.9 14.1 3 72.8 13.2 13. 2.5 75.1 11.7 12.4 2 82.8 10.4 10.7 1 Chlorophyll--- -.-do 75.4 -9.3 15.8 4 82.2 -7.5 13.6 3 86.6 -7.1 11.9 2 85.5 -6.0 11.3 1.5 Do 77.2 -7.5 16.3 2 81.4 -6.3 14.4 2.5 81.4 -6.7 15.1 p 2.5 86.4 -5.3 18.2 1 Vitamin B2. 79.3 -2.8 25.3 1 90.8 -4.2 25.8 3 91.1 4.4 25.7 2.5 86 7 -5.5 29.6 3.5 Do--- 84.7 -7.6 25.4 1 88.7 -4.2 25.8 3 90.1 -3.8 23.3 2 90.4 -3.5 22.8 1 Paplica" 83.0 -9.6 19.0 3 84.6 9.3 16.4 1 79.5 12.0 21.5 3.5 83.4 9.5 15.8 2 Do .2 7.3 17.9 2 76.3 13.4 23.9 5 77.0 12.8 24.2 5 75.2 13.5 24.0 4

EXAMPLE 3 Remarks:

In the column hue in case water is added in place Sam les for test 0 p 40 of an aqueous solution having different value of pH which fi' (1) will be designated by the numeral 3. Chlorophyll (2) Vitamin B2 (3) fading colormg Paplica 2. Stability test for heat.

Preserving duration of- Hue Coloring matter Stabilizer L a b Hue L a b Hue L a b Hue L a b Hue 88.7 5.4 7.7 5 88.0 49 11.2 3 89.7 1.7 5.9 84.7 5.2 8.9 5 89.8 1.9 7.4 4 91.5 0.9 6.4 g 3%.? --%).?i 2.5 i 84.8 -6.5 10.4 5 87.2 -6.1 10.4 3 87.6 -5.2 8.8 3 88.0 -4.4 8.1 2 80.0 -s.0 14.2 4 86.4 -5.4 11.2 3 86.5 -4.1 9.9 3 86.5 -3.5 9.6 3 90.6 -6.8 25.7 5 87.7 1.9 17.2 2 87.8 1.7 17.0 1 87.7 1.5 17.1 1 3-2 a: 2 3 1 22-8 92 3s 1 32 3 1 .0 1 83.7 9.2 19.9 5 84.6 8.5 18.2 3 85.4 8.3 17.8 3 85.5 7.7 13.2 g

Stabilizer for coloring matter Remarks;

Mixture containing one part component of unsaponifi- 0 In t e c n in case, zero (0) hour is repable matter of rice oil, 0.25 part of tocopherol and 0.05 resented by the numeral 5, provided that chlorophyll part of lecithin is used by adding to the speclmen at such becomes dark color simultaneously with adding treatpercentage that in case of stab1l1ty tests for heatand for ment, the hue is designated by the numeral ray of light, it is added at 16% while pH test, 1t 18 added Moreover, change of hue as mentioned above, it is at 20%. shown in the accompanying pictures substituting with Means for adding stabilizer and coloring matter FIGS. 6-11 of the drawings with reference to the com- Test-solution is prepared by mixing one part of color- 9 comparatlfe examples f are not added f ing matter specimen with 10 part of stabilizer for coloring stabl hzer for colormg Platter relatmg to the Present matter, then 0.4 g. of said mixture is dissolved in 10 Vemlon Q addftlon (examples acwl'dmg t0 the ml. of ethyl alcohol. present invention which are added with stabilizer for Test conditions coloring matter relating to the present invention), those Hichrosuper cell (Cellact: Johns Manville Co.) of 25 oblects'are compared after 8 and 10 hours g. is mixed with whole quantities of test solution, said P E Y W- mixture is sufficiently agitated and is weighed its homo- Stability test for ray of hght.

Duration of exposure of- Hue 3 4.5

Coloringmatter Stabilizer L a b Hue L a b Hue L a b Hue L a b Hue fl-Carotin. Com arison 88.7 5.4 7.7 89.6 3.7 4.3 4 89.4 3.7 4.2 4 90.2 3.0 I 3.5 3

Remarks:

In the column of hue, in case zero (0) hour is represented by the numeral 5, chlorophyll is 4.

Change Of hue casued by ray of light is shown in the accompanying pictures substituting with FIGS. 12-22 of' the drawings referring to the comparison and the addition. compared afterO, 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 hours respectively.

Remarksr In the-column hue section, the alphabet symbol L represents the brightness, and the brightest condition is indicated-by the numeral 100 while the darkest condition is denoted ,by the. numeral 0.

In the columnof aj the amount of value having the sign represents red color and the value having the sign represents green color while in the column of b, the amount of value having the sign represents yellow color and the value having the sign represents blue color.

Appreciation of hue by means of visual observation is calculated through the appreciation process of the maximum at the point 5, and in case the comparison is appreciated as the point 5, the numeral 4 represents the condition which is recognized the tendency to become proved with the naked eyes by examination ,of dissection carried out one week after prescription.

Consequently, it is noticed that stabilizerfor coloring matter according to the present invention is not poisonous rapidly by prescribing said stabilizer through their mouths.

' EXAMPLE 4 Test example of Naocon as natural antioxidant applied to edibles prepared by oil treatment in the factory scale.

Addition of antioxidant.

Fats and fatty oils used at the stage of working treatment with oil preparation in a factory scale for manufacturing edibles is added with Naocon A or Naocon B at the rate of 0.2% respectively together with comparison.

Remarks:

Naocon A contains unsaponifiable matter of rice-bran, tocopherol and phosphoric acid.

Naocon B contains unsaponifiable matter of rice-bran, tocopherol and lecithin.

Test conditions:

Larmen is preserved at an isothermal temperature at 40 C. and frying oil is heated at the temperature rang: ing between 140 C. and 150 C.

Result (instant larmen) Duration for preservation (by day) 0 10 days v Antioxidant Comparison Naocon A Naocon B Comparison Naocon A N aocon B,

Category of analysis: A V

Flavour Very goo Very goo Very good Very good...; Very good Very. good;

Lustredo (in do do do 7 D0.

Condition do do rio do do Do.

POV, meqjkg 2, 6R 2. O0 0. 92 1. 77 1. 67 1. 13.

Duration for preservation (by day) 20 days 30 days 40 days Antioxidant; Comparison Naocon A N aocon B Comparison Naocon A Naocon B Comparison Naocon A Naocon B Category of analysis:

Flavour Very good..- Very good..- Very good Faint smell Very good-.. Very good..- Smell of Very good... Very good.

gt oxidaoxidation.

Lustre. do do do Ver goo do do Pretty good. Prett 00d. Prett 00d.

Condition do do do go do do do do Dgi POV, meqJkg 9. 5s 2. so 2. 24 32.71 3.67 4.60 63. 4. 9o 3. 90.

fading slightly and the numeral 3 represents the condi- EXAMPLE 5 tion to have slightly been faded.

Furthermore, stabilizer for coloring matter in the present invention is found out, in the result of examination for rapid poisoning condition by using rats and mice prescribing stabilizer through their mouths, that no fatal case was occurred in the maximum prescription limit of 30 g./kg. to rats while 24 g./kg. to mice, and no change in an internal organs of the foregoing test animals was Anti-oxidation test of Naocons A type and B type in a factory scale for manufacturing frozen bean-curd.

Test conditions:

0.2% of Naocon is added to A type and B type respectively, NH of 0.3% and Naocon of 0.2% are added together. Condition for preservation is kept at the tem perature of 40 C.

0 day 15 days 30 days 40 days day Q re 112 a: as a 5 1.

2% "{POV 8. 4 17. 6 1s. 1 19. 0 19. 3

Naocon A, 0. 2%. 1. 54 1. as 1. 1.67 1.82

NH3, 0. 3% ii. 2; 12 151.10 22. 9 26. 7

Naocon B, o. 2%. 1. 37 1. 27 1.38 1. 40 1. 4

-- EXAMPLE6 Manufacturing oil-treated edibles by adding 0.2% of Naocon in A type an B type respectively together with comparison in a factory scale.

Temperature for preservation at 30 C. and margarine at 30 C.

Duration for preservation (by day) 0 10 days 7 Antioxidant Comparison Naoeon A Naocon B Comparison Naocon A Naocon B Category ofaualysis:

Flavour Very good Very good Very goo Very goo Very goo Very good. Lustredo. dodo do do Do. Condition do do do do do Do. AV 0. 31 0. 26 0. 28 0. 21 0. 17 0. 15. POV, meqJkg- 1. 50 l. 05 1. 4o 0. 57 0.33 0. 50.

Duration for preservation (by day) days 30 days 40 days Antioxidant Comparison Naocon A Naocon B Comparison Naoeon A Naooon B Comparison Naoeon A Naocon B Category of analysis:

Flavour- Very good... Very good... Very good--. Pretty good- Very good.-- Very good... Shghtly Very good... Very good.

sme 0 oxidation. Lustre do. dodo Very good --do. --do Very good ..do. Do. Condition --do. do. do. dodododo. do Do. AV 0. 32 0. 5 0. 21 0. 0. 0. 21 0. 0. 23 0. 21. POV, meg/kg 1. 77 1. 67 1. 33 22. 4 17. 14. l 36. 21. 16. 9

What is claimed is:

1. A process of stabilizing lipids against oxidation, which comprises admixing lipid with an antioxidant composition consisting essentially of tocopherol, unsaponifiable matter of rice oil and a synergist selected from the group consisting of phophoric acid, lecithin and their functional derivatives.

2. A process of preventing discoloration of coloring matter, which comprises admixing the coloring matter with unsaponifiable matter of rice-bran, tocopherol and a'i'synergist selected from the group consisting of phosphoric acid, lecithin and their functional derivatives. 3. A stabilized, lipid composition consisting essentially of lipid, tocopherol, unsaponifiable matter of rice oil and a member selected from the group consisting of phos-- phoric acid, lecithin and their functional derivatives.

4. A composition as claimed in claim 3, wherein the 5. A stabilized composition of coloring matter. consisting essentially of coloring matter, unsaponifiable matter of rice-bran, tocopherol and a member selected from the group consisting of phosphoric acid, lecithin and their functional derivatives.

US. Cl. X.R. 260-403 2/1952 Van Atta et a1. 260-3985 

